1) water retention
保水性
1.
Effect of different super absorbent polymers on media water retention and cucumber seedlings growth in a soilless medium;
不同保水剂对基质保水性和黄瓜幼苗生长的影响
2.
Water retention property of the CMC containing coating was investigated with the FW water retention meter which resembles the S.
Warren保水仪)研究了CMC涂料保水性能,考察了颜料组合(高岭土/重钙)、CMC的分子质量和用量及温度对涂料保水性的影响,并尝试应用涂料成分间相互作用的理论研究成果分析和解释这些结果。
3.
The moisture sucking and water retention property were studied.
以紫外光固化合成了丙烯酸 -聚氧乙烯 SIPN聚合物 ,研究了该聚合物的吸湿、保水性能 ,发现其在恒定湿度下吸湿曲线基本为直线 ,吸湿率可达 2 0 0 % ,而在湿度变化条件下的吸湿曲线则为锯齿形 ,在湿度降低时其具有释放所吸收水分的特性。
2) water-holding capacity
保水性
1.
Effects of conventional freezing processing and frozen storage on pork water-holding capacity and structure;
常规冷冻冻藏对猪肉保水性和组织结构的影响
2.
Optimization of compound additives for promoting water-holding capacity of beef based on response surface methodology
基于响应面法优化复合添加剂提高牛肉保水性
3.
The water-holding capacity and the ultrastructure of the gels were investigated.
以猪背最长肌为材料,采用L9(34)正交设计及混料回归分析研究了猪背最长肌盐溶蛋白质热诱导凝胶保水性和凝胶超微结构。
3) water holding capacity
保水性
1.
Effects of transglutaminase on water holding capacity and hardness of low-fat beef gels;
谷氨酰胺转胺酶对低脂牛肉凝胶保水性和硬度的影响
2.
SPI could enhance the water holding capacity(WHC)of tofu which showed the best result with 2% addition of SPI.
结果表明:豆腐的得率在SPI添加量为1%时较高,随着SPI添加量的增多,其得率逐渐下降;豆腐的保水性得到了明显的改善,添加量为2%时,保水性最好;随着SPI的添加,豆腐的粘度和弹性先降低,后又逐渐增大;但豆腐的硬度和韧性随着SPI添加量的增加而降低;另外,SPI的添加使豆腐的微观结构也发生了较为明显的变化。
3.
The paper studied and compared water holding capacity, viscosity,flavor and texture of yoghurt, when the yought was produced by whey protein concentrate(WPC-80 and WPC-34)and milk powder.
本文对乳清浓缩蛋白(WPC-80和WPC-34)代替部分全脂奶粉和脱脂奶粉生产酸奶时,对产品的保水性、粘度、口感及组织状态进行了比较分析。
4) WHC
保水性
1.
Study on gelatin WHC of salt-soluble protein of chicken thigh and the affecting factors;
鸡腿肉盐溶蛋白质热诱导凝胶保水性及其影响因素的研究
2.
Effects of ionic strength and pH values on the characteristics of heat-induced gelation of myofibrillar proteins from longissimus dorse of pigs were studied as the signals included gel hardness,springiness,cohesiveness,gumminess,resilience and water holding capacity(WHC) .
以肌原纤维热诱导凝胶的保水性和质构特性,包括硬度、弹性、内聚性、胶黏性、回复性为指标,考察离子强度和pH值对猪背最长肌肌原纤维热诱导凝胶特性的影响。
3.
Results indicated that mixed protein did not form gelatin under the pressure of 100MPa and 600MPa,the texture of the pressure-induced gelatin(200MPa,400MPa),which got stable at 48 h, was better than that of heat-induced gelatin,however,water holding capacity(WHC) was not as good as that of heat-induced gelatin.
研究结果表明:100MPa和600MPa压力下均不能获得混合蛋白凝胶,200MPa和400MPa压力下制得的凝胶在48h后获得稳定的凝胶特性,均优于传统热凝胶,但是其保水性不及热凝胶。
6) high water-retaining property
高保水性
1.
Synthesize absorbent with high water-retaining property resin(cross-linked AM-co-AA) in two-step way;
两步法合成高保水性吸水树脂
补充资料：保保
1.对儿子的爱称。 2.泛用为对儿童的爱称。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条